Here is yet another easy weeknight dinner using the leftover chipotle-honey mustard chicken. So far that's 3 recipes its been incorporated into. Woohoo! Im really bad at planning ahead when it comes to dinner so I love these Robin Miller recipes that show me how to stretch 1 meal into several. My life is getting easier by the minute.
If you are thinking that using the chipotle chicken several times in 1 week is going to be a bit repetitive...think again, it wasn't at all. All 3 of the recipes I used are so different that you couldn't even tell it was actually leftovers. Score!!
Recipe from Robin Rescues Dinner by Robin Miller
Total time: 15min
Serves 4
8oz cellophane noodles (found in Asian section at supermarket)
1 cup frozen green peas
1 1/2 cup reduced sodium chicken broth
1/3 cup peanut butter
2 tbs ponzu* sauce or reduced-sodium soy sauce
2 tsp toasted sesame oil
4 cooked chicken breasts cut into strips (I used 3 leftover chipotle-honey mustard chicken breasts)
1/2 cup chopped cilantro
1/2 cup chopped roasted cashews
1/3 cup chopped roasted macadamia nuts
Soak cellophane noodles and frozen green peas in enough hot water to cover for 10 min until noodles are soft and peas defrosted. Drain and set aside.
Meanwhile, in medium saucepan, whisk together chicken broth, peanut butter, ponzu/soy sauce, and sesame oil. Set pan over med heat and simmer. ( I let simmer for about 10 min until it became a little thicker). Remove from heat.
Pile noodles and peas in bowl, arrange sliced chicken on top (Note: I didn't even heat up chicken. Just used it cold). Top with cilantro, cashews and macadamia nuts. Spoon peanut sauce over top. Enjoy!!!
*Ponzu sauce is a citrus flavored soy sauce. Can be found in most supermarkets.
No comments:
Post a Comment